I made this pie for fourth of july this year, and it will be perfect for fall once we go apple picking and have plenty of apples to use up. My husband is a bourbon drinker so we always have some on hand. I served this with some vegan vanilla ice cream and it was out of this world delicious! Bring on fall!

To make the filling, in a medium bowl toss together sliced apples, lemon juice, and granulated sugar. Let it sit for 20 minutes. Add brown sugar, flour, spices, pepper, salt, bourbon, bitters, and vanilla. Toss to evenly coat the pears in the mixture but try to be gently enough as to not bruise the pears too much.

To make the crumble, in a medium bowl whisk together flour, oats, sugar, and salt. Add the earth balance chunks and, using your fingers, work the earth balance into the flour mixture. Quickly break it down into the mixture until well incorporated. Add the pecans and toss to combine.

Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.

Get your pie crust ready – Toss a handful (about 1/2 cup) of the topping mixture into the apple mixture and mix gently. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the pecans will burn quickly.

Bake for 20 minutes then reduce the heat to 375 and bake for another 30 minutes until golden brown and bubbling.

Remove from the oven and cool for 3 hours before serving. This will allow the juices to thicken and rest.

Whoah, this banana bread is a knock out. Its a variation of this recipe – but doctored up with some added goodies! I found the recipe on shutterbean and she kept raving about how good it is and how it doesn’t last very long in her house. It definitely lives up to all the hype. I will be keeping this in rotation for sure!

Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.

In a large bowl, whisk together the olive oil and sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs or prepared egg replacer, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, sunflower seeds, pepitas and coconut until fully incorporated. Pour batter into prepared pan, evening out the top if necessary.

Place bread in the oven and bake until cake tester inserted in the middle of the loaf comes out clean, about 55-60 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Remove from pan and enjoy.

Sprinkles! peanut butter! oats! chocolate chips!! but really, SPRINKLES!!!
Do I need to mention this had me at sprinkles?! Super fun to make and serve up – anything topped with sprinkles is a winner in my book. Especially when a birthday in invovled.

Preheat your oven to 350F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, soda, salt, and sugar. In a 2-cup measuring cup whisk together the maple syrup, vanilla, almond butter and olive oil. Add to the dry ingredients and beat until almost together. Add chocolate chips and oatmeal. Mix until combined.

Scoop the dough into the pan and place on the prepared baking sheet. Flatten slightly and sprinkle with lots of sprinkles. Bake for 20-25 minutes or until set.

I bought a rhubarb plant at the end of last season for a few dollars and now I currently have way more rhubarb that I know what to do with. I gave alot of it away, but have about 8 more stalks left or so. I took a stab at making these scones, which used only about half a stalk of rhubarb, so Ill probably make some more scones and freeze the rest.

But these scones. Whoah. These scones are delicious. Finally the texture is right on, without having to have a million tablespoons of earth balance. These only use a 1/4 cup of coconut oil – I do want to play around with them a bit, trying to use a healthier flour, or possibly oat flour – but all I had on hand was white flour, and that seemed to do the trick.

Preheat oven to 375˚F. Grease a large pan with oil or line with parchment paper and set aside. In a large bowl, whisk together the flours, sugar, salt and baking powder. Pour in the liquified coconut oil and use a pastry cutter to work the oil into the flour. Add the strawberries and rhubarb and toss to combine. Create a well in the center of the mixture and pour in the almond milk. Scoop the dry ingredients from the bottom of the bowl and fold over the wet ingredients. Repeat this just until the mixture is combined. Do not over mix the dough. Firmly pat the crumbly dough into a large circle on the prepared surface, making it about 2″ thick. Brush the dough with milk and sprinkle with vanilla sugar. Cut the dough into eight triangular segments and transfer to the prepared baking sheet. Bake at 375˚F for 18-20 minutes, or until golden on the edges.

Since I start my day with a smoothie, around 10 am I’m ready for a little something- usually sweet. I like to make healthy muffins because they satisfy a sweet craving, and usually keep me sustained until lunch. I tend to look for muffins that are low in sugar, and try to substitute healthy flours and fruits to make them worth my while. They are a great breakfast treat for milo too.

I found the recipe for some bran muffins here. Then I customized them to make them vegan. You can add any kind of fruit, or even use spelt flour if you wanted to stay away from white flour. Spelt flour is my favorite to add to muffins!

Whisk almond milk, flax, oil (or oil and apple sauce), and mashed banana and coconut palm sugar in a bowl. Whisk bran, flour, baking powder, baking soda and salt in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.

Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 3-4 blue berries to each muffin and sprinkle each with one of the teaspoons of granulated sugar (1 tspn divided over the 12 muffins). Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.

For the Filling

Directions:

For the Cookies

2. Working with a stand mixer, or a hand mixer in a large bowl, beat the earth balance on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg replacer and beat for 1 minute more.

3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.

7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

8. Repeat with second batch of dough.

For the Filling

1. In a medium bowl with an electric mixer, combine tofutti and earth balance and confectioners’ sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.

2. To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.

Ever since I have seen this post, my mouth has been watering and I have been determined to buy a normal size donut pan. We bought a really big carton of strawberries, and they were getting a little wrinkly faster than we could eat them. It was a sign that these donuts must be made!

1/2 cups cold milk(I halved this and added about a tablespoon of the leftover strawberry mixture to this)

Preheat oven to 425 degrees. Grease a 6-doughnut pan with baking spray. To make doughnuts combine dry ingredients in a large bowl and whisk together. Create a well in the center of the dry ingredients and add in almond milk, egg replacer, melted earth balance, and maple syrup. Stir until well combined. Stir in strawberry mixture, starting with 1/2 of it and adding more only if needed. Batter should be wet, but not runny. Put dough into a pastry bag or plastic bag and snip approx 1-inch off end. Pipe batter into each well, reserving extra batter. Bake for 7-9 minutes until doughnuts spring back when touched. Let cool five minutes and turn onto a cooling rack to cool completely. Spray pan again and continue with the rest of batter until all doughnuts have been made. While doughnuts are cooling make glaze. To make glaze, stir all ingredients together until smooth. When doughnuts are cooled dip each into glaze and place back on cooling rack to let glaze set. When glaze has set enjoy!

In a large bowl, beat together the earth balance and sugars until light and fluffy. Beat in the egg replacer, molasses, and vanilla extract. Stir in the flour, ground ginger, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.

I baked mine for about 9 minutes, but think i might go a little longer next time to get them a little more crunchy.

Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!